Coconut Curried Chicken Recipes

Steps:

• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
• Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
• Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.

Steps:

• In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
• Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
• Add the curry powder and stir well, cooking for 3-4 minutes more.
• Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
• Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
• Add the chicken broth to the pot and stir.
• Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
• Garnish with cilantro.
• Enjoy!

Steps:

• Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
• Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
• Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

Steps:

• Season chicken pieces with salt and pepper.
• Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Steps:

• Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. , Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours., Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.
• Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.

Steps:

• Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
• In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
• Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
• Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
• If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.

Steps:

• Put the 2 tablespoons oil in a large skillet and turn the heat to medium.
• Meanwhile, season the chicken breasts with salt and pepper on each side. Add 2 tablespoons of the curry paste and half of the cilantro. Massage the chicken, rubbing in the curry paste and cilantro.
• When the oil is shimmering, add the chicken in one layer and cook until browned, about 3 minutes per side. Remove to a plate. The chicken will not be cooked through at this point.
• Add the onion, garlic, ginger and 1 tablespoon of the butter. Season with salt and pepper. Add a drizzle of oil if the skillet looks dry and stir together. Clear some space in the skillet and add 2 of the lime halves cut-side down. Add the remaining 2 tablespoons curry paste and cook, stirring occasionally, until the onion is translucent and the garlic is slightly golden, about 5 minutes. During this time, leave the limes cut side down. Return the chicken to the skillet. Sprinkle with most of the lime zest and reserve the rest for garnish. Add the thyme leaves and bring to a simmer. Remove the lime halves.
• Reduce the heat to medium-low and stir in the coconut milk, water and half of the lime juice. Bring to a simmer. Add the rice, if using, and stir together. Add half of the remaining chopped herbs and all of the remaining lime juice. Flip the chicken to coat, add the raisins and continue to simmer until the sauce is slightly thickened and the chicken is cooked through, about 10 minutes. Taste and adjust the seasonings as needed. Stir in the remaining 1 tablespoon butter and the chopped herbs and squeeze in more lime juice, as desired.
• Garnish with the coconut and reserved lime zest and serve.